Fermented butter (salt koji butter)

＜Working time 3min＞

It's a rice shop, but we're also good friends with bread. Introducing butter.

This is really delicious. It's fermented butter that surpasses fermented butter. In terms of rice cultivation, it exceeds E〇re...

It's easy, so please try to keep it on hand when you have time.

It can be made instantly when you say, "I only have unsalted butter!" It's so quick to make that you might not need unsalted butter anymore. This will also clear up your refrigerator!

【Ingredients】 (Amount aimed for about 1.5% salted butter)

・Unsalted butter 50g

・Salt koji 1 small spoon (assuming salt content of about 10-13%)

【Instructions】

1. Leave the unsalted butter at room temperature to soften.

(In temperatures like a Japanese winter, it won't soften no matter how long you wait, so please soften it using a hot water bath or microwave defrost mode.)

2. Add the salt koji and mix.

　　※The salt concentration of salt koji varies by product, so please adjust the saltiness while holding bread or steamed potatoes.

3. Put it in a storage container and cool it down.

    ※Usually, I mix it directly in a storage container.

Done!

It's delicious right away, but after 4-5 days, the flavor melds even more, becoming fermented butter that surpasses fermented butter. (Do you understand? Haha)

Instead of a container, you can shape it into a log with plastic wrap and cut it like icebox cookies to make it stylish(?).

Since it's butter, it can be used for anything, but the recommended way to eat it is,

with potato butter and salted cod roe!

\\ Arrangement // Chives Herb Butter

After step 2 above,

・Lemon juice

・Chopped chives

・(Garlic, black pepper) to taste

Mix it in. For baguettes, etc.

We do not plan to carry it in our store, but

Chives (a herb related to green onions) are rich in vitamin C and iron, and are said to be good for preventing anemia. They also have digestive benefits.

By the way

I calculated.

In the past, I only had unsalted butter and mixed in my own salt, but it didn't go well...

When trying to make 1.5% salted butter from 50g of unsalted butter, the amount of salt...

Surprisingly 0.76g ...

1/10 teaspoon ...

It was reckless for someone like me who estimates.

By using salt koji, it can be handled at more than ten times that amount, greatly reducing the risk of saltiness mistakes (　･ิω･ิ)ｷﾘｯ